The Hayleys are ready for summer to be over.
[To be fair, it’s been a remarkably cool summer by comparison to most Texas summers. But after a week of upper 90s and low 100s, plus humidity, we’re ready to say adios anyway.]
Heat = no desire to turn on the oven = salad supper.
In the spirit of working with what you have, I whipped up two simple salads: a whole wheat rotini pasta and a smoked turkey with apricots and almonds, served over baby arugula.